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Spicy Tuna Tartare in Sesame Miso Cones

4 ounce s
diced #1 sushi grade tuna
1 tablespoon
diced pickled ginger
1 teaspoon
chopped scallions
1 tablespoon
soy sauce/wasabi mixture
2 tablespoon s
spicy chili mayonnaise
4 ounce s
1 cup
corn syrup
1/8 cup
miso paste
1/4 teaspoon
1/4 teaspoon
Black Pepper
1 tablespoon
sesame oil
1/2 cup
all-purpose flour
1 tablespoon
powdered ginger
1/2 cup
sesame seeds (both black and white seeds)
  1. Preheat oven to 350 degrees F. 
  2. In a medium saucepan, melt the butter together with the corn syrup. Do not boil. 
  3. Remove from the heat and whisk in miso paste and sesame oil. 
  4. Sift the flour, continuously stirring. Add the ginger and sesame seeds. 
  5. Bake in the oven on Silpats in 1 tablespoon portions for 10 minutes, then turn and bake for another 2 minutes. 
  6. Remove from the baking sheets and form into miniature cones. 
  7. Mix together left over ingredients. Place in plastic pastry bag. 
  8. Place cones (about 20) in cone holder. Place 2 daikon sprouts in each cone while piping in the tartare mixture. 
  9. Top with masago roe, julienne bonito flake and chopped pickled ginger.

Soy Sauce/Wasabi Mixture is made with 1/3 cup wasabi paste and 1 cup Japanese soy sauce. First, mix the wasabi paste with a little water, then mix with soy sauce. Be sure to shake or mix before every use. Spicy Chili Mayonnaise is made with 1 cup of good quality prepared mayonnaise, 1/3 cup plus 1/4 tablespoon of chili sauce siaracha, and 1/4 teaspoon sesame oil (Kadoya Brand) all mixed together.

Average: 4 (11 votes)

About this Recipe

Favorite Japanese sushi flavors highlight the fresh, rich flavor of the finest tuna in this simple appetizer.